cream based soup recipe
The Best cream based soup recipe
I love how this soup balances flavors—creamy, slightly savory, and just a touch of brightness that makes it feel fresh. It’s great for any occasion, from a quick weeknight meal to a cozy dinner for guests. Plus, it’s packed with ingredients like butternut squash and coconut milk, which give it a gentle boost of nutrients without being overpowering. It’s hearty enough to fill you up, but light enough to pair with a simple side salad or crusty bread. And honestly, there’s something so satisfying about making something that feels both indulgent and nourishing at the same time.
Creamy Tomato Basil Soup
A velvety tomato soup infused with fresh basil and a touch of cream for a comforting, restaurant-style dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes. -
2
Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, vegetable broth, and oregano. Bring to a simmer. -
3
Simmer uncovered for 15–20 minutes, until the mixture thickens slightly. Remove from heat and let cool. -
4
Strain the soup through a fine-mesh sieve to remove seeds and large bits. Return to the pot. -
5
Whisk in heavy cream and milk until smooth. Stir in shredded mozzarella until melted. Add fresh basil.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Tomato Basil Soup Works
❓ Frequently Asked Questions About Creamy Tomato Basil Soup
How do I adjust the consistency of this soup if it’s too thick or too thin?
If your soup is too thick, gently simmer it for another 5–7 minutes to break down any remaining ingredients like potatoes or carrots. For a thinner consistency, strain out any lumps, then add a splash of broth or water and simmer until it reaches your desired texture. If it’s too thin, you can thicken it with a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and cook over low heat until thickened).
Can I use pre-cut vegetable mixes instead of fresh ingredients?
Yes, you can use pre-cut mixes like diced carrots, celery, and onions, but adjust the quantities slightly if they’ve been blanched or softened. For example, if the package suggests 2 cups of diced carrots, use about 2½ cups to account for the natural moisture loss. Pre-cut mixes work well, but fresh ingredients often yield a more vibrant flavor.
What’s the best way to reheat this soup without making it watery?
For reheating, use a low heat setting and stir occasionally to prevent scorching. If the soup has thickened significantly, add a small amount of broth or water to loosen it before reheating. Avoid boiling, as it can break down the creaminess. If the texture feels too thin after reheating, let it sit covered for 5–10 minutes to thicken naturally.
Can I make this soup ahead of time and store it for later?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, thaw it in the fridge overnight, then warm it gently on the stovetop. Freezing may slightly alter the texture, so you may need to adjust the consistency when reheating.
What if I don’t have heavy cream but want to make this soup creamy anyway?
You can substitute heavy cream with a mix of coconut milk (full-fat) and a splash of milk or water to mimic the richness. For a 1-cup heavy cream substitute, use ½ cup coconut milk plus ½ cup milk or water. Alternatively, blend in a bit of Greek yogurt or sour cream at the end for a lighter creaminess.
